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Oven Roasted Root Vegetabes
Cooking time: 15-25 mins
Preparation time: 15-20mins
Oven temp required : 180-220oC
2 Spanish onions (red onions) quartered
4 parsnips peeled and halved
4 large carrots peeled and halved
2 fresh beetroot scrubbed and quartered with skin on
1 sweet potato scrubbed with skin on cut into 2inch cubes (or close to)
2 garlic cloves whole with skin on
Olive oil
1 tablespoon for dried herbs of your choice- Rosemary and oregano, basil or chilli
Salt & Pepper.
Try to keep all vegetable pieces roughly the same size. Therefore they will cook evenly. Place all vegetables in a baking tray. Sprinkle the herbs and drizzle the olive oil add some salt & pepper and that’s it. Cover with baking foil and place in the oven. Turn a couple for times while baking to ensure all pieces cook and are soft and caramelized.
Oven Roasted Tomatoes or Mushrooms
Cooking time : 25-35 mins
Preparation time: 10 mins
Oven temp required : 140-180c
6 firm vine ripe or Roma tomatoes cut in half
Fresh parsley and oregano or basil
Extra virgin olive oil
Salt and Pepper to taste
Cut the tomatoes in half (through the middle)
Sprinkle with fresh herbs
Salt and pepper to taste
Drizzle with a little olive oil
Place on in a pan or pizza tray and bake slowly. You don’t want the oven too hot, as the tomatoes need time to slow roast to intensify the flavours, approx 25-35mins
Options
1. You could use vine ripen cherry tomatoes with fresh rosemary. This is gorgeous in salads, pasta or risotto, or warm on a good piece of toast!
2. Use pesto and add some fresh bread crumbs and grated parmesan cheese, mix together until combined. Place a tablespoon of the mixture on top for the tomato and press down firmly. This when baked will form a crust. This also works well for baked mushrooms, pumpkin or sweet potato.
Baked Potatoes
Oven temp required approx: 200-240oC
Cooking time approx: 60-90mins
Preparation time: 2mins
Makes : 8 servings
8 large potatoes
Sour cream, herb or garlic butter
Salt and pepper
Pierce each spud 2 or 3 time with a sharp knife or skewer (this helps the heat to penetrate).
Wrap spuds individually tightly in foil
Place at the back and sides of you brick oven (this will then give you room to cook other dishes at the same time)
Test the potatoes after 45-60mins with a skewer to see if tender. Time will vary according to the size of the potatoes and the heat of the oven. Once tender remove from the oven and open foil mash slightly with a fork and place a knob of flavoured butter and fresh chopped herds or a dollop of sour cream and fresh chives. Season with salt and fresh cracked pepper.
Alternative: You can do the same with pumpkin wedges, sweet potato, corn or fresh beetroot
Cinnamon and Honey Sweet Potato
Oven temp required approx: 200-240oC
Cooking time approx: 45-60mins
Preparation time: 15mins
Makes approx : 6 servings (side dish)
2 large sweet potatoes unpeeled (well scrubbed)
3 teaspoons unsalted butter
1 cinnamon quill
2 teaspoons of fresh julienne ginger (can be omitted)
1 good tablespoon honey
Sprinkling of sugar
Salt and pepper to taste
Wash and scrub the sweet potatoes and dry well. Length way cut three small wedges from the potatoes. Combine the butter, ginger and salt and pepper. Rub butter on the potatoes, ensuring it’s thoroughly into cut wedges and place on foil. Drizzle honey and sprinkle with sugar. Season once more with pepper and place cinnamon quill on top. Wrap tightly in 2 layers of foil and place directly in your brick oven. Again cooking time will vary.
Remove foil and serve piping hot with chicken, roast meat or seafood. Any left overs the next day can be used as pizza topping…yum!
